Oats and Barley Cookies

Today’s recipe was inspired by a comment on the Easy and Good Oatmeal Raisin Cookies post. Alicia, who is allergic to wheat but can eat other grains, said she made the cookies with barley flour in place of all purpose and loved the results.

I tried Alicia’s version this morning, minus the chocolate chips. They were good looking cookies, fairly crispy, but very sweet. I loved the texture, but the changing from a heavier flour (all purpose flour) to a lighter flour (barley) on a cup for cup (volume) basis and not taking into account weight, gave the cookies a higher proportion of sugar and in my opinion, it was just a tad too much. The alternative was to use ¼ cup of barley flour, in which case the dough would be too dry to hold together, or to reduce the sugar, which is what I did the second time around.

The cookies are still pretty sweet, but the nuts cut the sweetness a little and make them less so. You could probably get away with cutting the sugar down a bit more. If you try it, let me know. But sugar keeps things crisp and helps cookies spread, so keep that in mind. Or I will. I should test myself and stop asking you guys to do it. Lazy Cookie Madness.

Comments

Unfortunately, coconut oil is one of the more highly saturated fats and therefore
one of the more unhealthy, artery-clogging oils. Vegans like it for things such
as making pie crusts, but they are likely to eventually pay a price with their health…

For those of us who avoid dairy products, can you suggest an alternative to butter, etc. in baking. I have considered vegan margarine, but all margarine suffer from having highly saturated palm oil or palm fruit oil or other saturated fats.